How to Make Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint

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Test cook Elle Simone teaches Bridget how to make foolproof Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint.

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49 Comments

  25. I made this last night but I wish they had said the size of the pan or at least the quantity of Brussels sprouts. I count 48 halves in this pan, and I think it must be a 12" pan because I used a 10" pan (don't know how many sprouts), and it came out too oily. I agree that this recipe is fried instead of roasted. I used cashews instead of peanuts because that's what I had on hand and I used yuzu juice instead of lime because I do not have any ripe limes on my tree at the moment. I do have lots of mint in the yard, however.

  28. I always ate my vegetables as kid; even the dreaded boiled to sh!t Brussels Sprouts. I grew up eating cabbage and pork soup so I guess I was used to the bitter cabbagey vegetal taste. Fast forward to when people started browning and roasting vegetables properly and I grew to love my veggies even more now. I'm a big fan of these Skillet Roasted Brussels especially with some crispy bacon, I could munch on a whole bowl to myself.

  33. i watched a cooking show once where a lady went on and on about how she loved brussel sprouts, cooked them drenched in butter, then at the end when she tried one she gagged and tried to hide it behind a smile and they cut to commercial

  34. I have to say, while this preparation looks good, it ain't roasting, it's frying.

    When you cook food in that ratio of fat/oil to vegetable, it's NOT roasting.

    And using EVOO for "medium-high" heat cooking, is a waste of money. I just use vegetable, or better yet, peanut oil. (I don't have any food allergies, and I've never met anyone who has a genuine, medically proven, allergy to peanut oil).

    The taste is just as good, and only a snobbish "celebrity chef", or one of the home cook wannabe/posers, would waste money just to impress others, when the taste isn't different enough to justify the cost.

  39. One of the main reasons Brussel sprouts were so disliked was the cooking method too often used – boiled to death. Over cooking any member of the cabbage family brings out flavor compounds best kept hidden! We've become better informed. My mother knew when to quit cooking the little cabbages and I've always liked them. Too many school cafeterias over cooked them and children learned to hate them.

  41. I went my while life never even trying Brussel Sprouts because I grew up believing all of the rhetoric around then being horrible. Then about 10 months ago I decided to try therm while at a buffet. Fell in love with them immediatly and they were simply streamed.

  43. Ever since Dan made the video for pan roasting them I have been eating them like candy. Glad to see this video, but hard to improve what Dan did. I make the maple syrup and smoked almond version 2-3 times a week.

  46. "You put the balm on? Who told you to put the balm on? I didn't tell you to put the balm on. Why'd you put the balm on? You haven't even been to see the doctor. If you're gonna put a balm on, let a doctor put a balm on."

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